AOAC ERP Gluten Assays - Dec 2018

OMAMAN‐47: Quantification of Wheat, Rye, and Barley Gluten in Oat and Oats Products SUMMARY OF COMMENTS  ER 8 Yes If Yes, please note your recommendations. I have a concern that this method will underestimate the amount of gluten in oat samples that  contain barley. It would be advisable to determine how the assay performs with processed  products that have a higher level of barley and/or wheat and rye.  While the method clearly stated it's scope and applicability, it is possible end users or  manufacturers may use  the Total Gluten kit for gluten in oat and non‐oat ingredients/foods  given the kit gives similar sensitivity to wheat, rye and barley.  Alternatively, specify non‐oat  based matrix is out of scope. ER 1 ER 2 1. Additional real‐time stability data 2. Review of the LOD using pure oats ‐ and perhaps the evaluation of other oat strains. Data to be generated by the test kit manufacturers to confirm/deny the claims/conclusions  arrived at by this method  Only the minor points I have given in my review, I would think this can be dealt with at the  ERP meeting without the need for a complete rewrite. 1. Additional data to establish that higher %RSDr as well as RSDR are due to sample hogeneity  and not due to the issues with method precision in certain matrices. 2. Any additional steps/protocols which can reduce the %RSDr or homogeneity of the sample  used for analysis. Since the scope of the method is for a single matrix (oats and oat products), it may make  sense to recommend including this on the cover page by extending the original sentence  "Enzyme Immunoassay for the quantitative determination of gluten" with the words "in oats  and oat products.” This would benefit users to immediately identify the scope of the method.  ER 4 ER 5 Please see attached file. ER 6 ER 7 ER 8 ER 3

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